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Cajun Chicken Jambalaya
Ingredients
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Cajun Chicken:
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1 tablespoons cornflour
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4 teaspoon Cajun Seasoning
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4 boneless, skinless chicken breasts
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15 gram (½ ounce) butter
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1 tablespoons oil
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Jambalaya:
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1 tablespoons oil
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1 stick celery, diced
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100 gram (4 ounce) smoked sausage, sliced
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225 gram (8 ounce) long grain rice
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2 teaspoon Cajun Seasoning
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230 gram (8 ounce) tin chopped tomatoes
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300 millilitre (½ pint) chicken stock
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1 teaspoon Flat Leaf Parsley
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1 bunch spring onions, sliced
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50 gram (2 ounce) cooked, peeled prawns, defrosted if frozen
Key Products
Instructions
- 1 Mix the cornflour and Perfect Shake Cajun Special Blend together and use to coat the chicken. In a large frying pan melt the butter and oil and fry the chicken gently for 15-20 minutes turning occasionally, until well browned and cooked through.
- 2 Meanwhile, make the Jambalaya by heating the oil in a large pan, fry the celery and sausage for 1-2 minutes. Add the rice and Perfect Shake Cajun Special Blend and fry for a further minute. Stir in the tomatoes, stock and Parsley.
- 3 Bring to the boil and simmer gently for 15 minutes. Add the spring onions and prawns and cook for a further 5 minutes until the liquid has been absorbed and the rice is tender. Serve with the chicken.
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